Description
Moist and flavorful Carrot Chocolate Chip Muffins made with grated carrots, warm spices, and sweet chocolate chips – perfect for breakfast or snacking.
Ingredients
Units
Scale
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups grated carrots (about 2 medium carrots)
- 1/2 cup plain yogurt or sour cream
- 3/4 cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease well.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the eggs, oil, brown sugar, granulated sugar, and vanilla until well combined.
- Stir in the grated carrots and yogurt or sour cream into the wet mixture.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Gently fold in the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
- You can substitute whole wheat flour for half of the all-purpose flour for added fiber.
- Use mini chocolate chips for more even distribution.
- These muffins freeze well for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg